Three locations serve comforting porridges that are an elevated version of what Danish kids have for breakfast every morning. Add-ins change weekly and may include skyr yogurt and cacao nibs. Head to the flagship outpost on Jaegersborggade, the city’s hippest street.

Diners can either DIY their bowls with a range of sweet (crystalized ginger, almond butter, Speculoos) or savory (pesto, balsamic glaze, veggie bacon) toppings. Or pick one of the restaurant's own creations like The Hot Date (dates, pecans, granola, peanut butter, honey) or Truffle RisOATto (shaved parmesan, truffle oil, sea salt and black pepper). 

This nightly pop-up serves up grains cooked to a creamy risotto-ish consistency. Ingredients are sourced from the Hollywood Farmer’s Market. Look for seasonal bowls, such as kokuho heirloom rice topped with diver scallops in x.o. sauce.

This Bushwick restaurant’s porridge dinner special starts with milled organic wheat berries, corn, oats, and emmer from upstate New York. Mix-ins change with the seasons. Last fall, it was made with mushroom, scallion and whey.

Porridge goes by many names. In Denmark, the magic mix of grain and liquid is called grød. In China, it’s congee. In Russia, it’s kasha. In America, people eat <a href=/articles/2014/09/breakfast-series-week-4>oatmeal</a> for <a href=/articles/2015/07/easy-summer-breakfast-recipes>breakfast</a> and grits all day.Now, top chefs are feeding the gluten-free and <a href=/articles/2013/02/freekeh>ancient grain</a> craze by creating cereal-centric menus. But unlike the usual oatmeal and fruit situation, these dishes have a chewy—not gummy—quality similar to a hearty stew.Get your grains on at these hot spots around the globe:

Where to find the best porridge

Furthermore is the authority on the high-performance life. Travel, taste, experience, achieve. Go Further. Want More.